Turn your oven to 200C (400F).

Chop raw fish or chicken (if using) into bite sized chunks (about 2.5cm / 1in). Place defrosted spinach in a sieve and push down on it with a spoon to remove any excess moisture. Place chicken / fish / chickpeas and spinach in a medium bowl. Add sour cream and a pinch of salt and stir to mix thoroughly.

Divide pie filling mixture between 2 x 2 cup pie dishes or one 4 cup dish.

Cut pastry into 2 pieces and place each on top of each pie. (or leave whole for the large dish). Press the pastry onto the side of the dish to seal. Cut 3 slits into the top of the pie to allow the steam to escape and make them look pretty. If using the milk, brush it over the top to help the pies brown.

Bake pies for 25 minutes or until the pastry is deeply golden and the filling is hot and cooked through. If you're not sure when you check put it back in the oven for an extra 5-10 minutes.

Serve hot pies with salad on the side.